It’s finally starting to cool off here in Seattle as we approach the first day of fall on Friday. We’re approaching the cozy, rainy weather that needs to be warmed with hot coffee and soups.
Here’s a recipe to homemade vegetable stock which can be made ahead of time and stored in the freezer until you’re ready to make some soup, or other recipes calling for stock.
- 1 Tablespoon high heat oil
- 1 celery bunch, chopped into 1-inch peices
- 2 carrots, peeled and chopped into 1-inch peices
- 2 onions, chopped into 1-inch peices
- 1 fennel bulb, chopped into 1-inch peices
- 1 head of garlic, halved
- bunch parsley
- 1 bay leaf
- 1 teaspoon whole peppercorns
- Heat oil in large stock pot.
- Add vegetables and stir until they begin to soften.
- Add enough water to cover vegetables (4 quarts). Bring to boil, and reduce heat to simmer for 1-1 ½ hours.
- Once cooked, strain through fine mesh sieve and discard solids. Store in freezer until ready to prepare recipe calling for stock.